Frozen Mexican Hot Chocolate Pops

Ingredients

1-½ cups half-and-half, divided

3 Tbs. granulated sugar

1 Tbs. coffee-flavored liqueur

4 oz. Mexican chocolate, chopped

Have ready four 5- to 6-oz. ice pop molds and make room in the freezer, making sure the molds are level and secure.
Put 1/2 cup of the half-and-half, the chopped chocolate, and the sugar in a small heat-proof bowl and heat in a microwave or over simmering water until melted. Whisk until smooth w...